Scallops: anyone ever ordered from this place?

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗

I have a craving for some scallops and ran across this place online.

Seems

Quoted message said:

a decent price for large Alaskan scallops. Keep in mind I'm inland so

good

Quoted message said:

seafood in general is not easy to come by.

Jill

I haven't used those guys. However I ordered oysters for Christmas from f2m.comf2m.comOpen ↗ and was
very pleased both with their responsiveness and the product I received. I notice that they offer
live scallops in the shell, (was that tautologous?), which presumably means they come with the roe,
which is hard to come by in the US.

Anthony said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗

I have a craving for some scallops and ran across this place online. Seems a decent price for
large Alaskan scallops. Keep in mind I'm inland so good seafood in general is not easy to
come by.

Jill

I haven't used those guys. However I ordered oysters for Christmas from f2m.comf2m.comOpen ↗ and
was very pleased both with their responsiveness and the product I received. I notice that they
offer live scallops in the shell, (was that tautologous?), which presumably means they come with
the roe, which is hard to come by in the US.

Thanks for the feedback. I'd rather not deal with live in the shell seafood. I got a rather severe
cut from shucking oysters, which really sucks since I despise oysters 🙂

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to bake
the first pound of them! The recipe comes from La Cucina and is not recommended for those on a low
cholesterol diet.

Venetian Scallops (Pettini alla Venisiana)

1 lb. sea scallops 1 small onion, minced 2 Tbs. butter
1/2 c. dry white wine 1 c. heavy (whipping) cream
2/2 tsp. nutmeg
3/2 c. seasoned fresh breadcrumbs
4/2 c. freshly grated Parmesan cheese

Preheat oven to 400F degrees. Saute onion in butter until tender. Add scallops and gently cook until
liquid is evaporated, about 5 minutes. Stir in cream and nutmeg. Pour into a shallow baking dish.
Blend together fresh breadcrumbs and cheese. Sprinkle evenly over the top. Bake about 15 minutes.

NOTE: do not overcook scallops; keep an eye on this dish. I serve this with angel hair pasta tossed
with a little olive oil, garlic and dried basil. Although tomorrow night I may just try it on
a bed of deep fried spinach 🙂

Jill

(snip)

Quoted message said:

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to
bake the first pound of them! The recipe comes from La Cucina and is not recommended for those on
a low cholesterol diet.

This sounds basic and Yummy!

Quoted message said:

Venetian Scallops (Pettini alla Venisiana)

1 lb. sea scallops 1 small onion, minced 2 Tbs. butter
1/2 c. dry white wine 1 c. heavy (whipping) cream
1/2 tsp. nutmeg
1/2 c. seasoned fresh breadcrumbs
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400F degrees. Saute onion in butter until tender. Add scallops and gently cook
until liquid is evaporated, about 5 minutes.

Stir

Quoted message said:

in cream and nutmeg. Pour into a shallow baking dish. Blend together

fresh

Quoted message said:

breadcrumbs and cheese. Sprinkle evenly over the top. Bake about 15 minutes.

NOTE: do not overcook scallops; keep an eye on this dish. I serve this

with

Quoted message said:

angel hair pasta tossed with a little olive oil, garlic and dried basil. Although tomorrow night I
may just try it on a bed of deep fried spinach

🙂

Quoted message said:

Jill

Jill, please tell us the outcome of your scallops. I'm very curious to know how it all turned out
and if the scallops were as good as expected!

Mahalo and Aloha - Hauoli Makahiki hou! - (Happy new year)

Kilikini

Please let us know about the food quality, service, and delivery. Out here in the Sonoran Desert it
is VERY hard to get fresh seafood.

When I went to the Netherlands, everyone thought I was a bit odd because I ate as much seafood as I
could hold :-D

Sid

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anthony said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗

I have a craving for some scallops and ran across this place online. Seems a decent price for
large Alaskan scallops. Keep in mind I'm inland so good seafood in general is not easy to
come by.

Jill

I haven't used those guys. However I ordered oysters for Christmas from f2m.comf2m.comOpen ↗ and
was very pleased both with their responsiveness and the product I received. I notice that they
offer live scallops in the shell, (was that tautologous?), which presumably means they come with
the roe, which is hard to come by in the US.

Thanks for the feedback. I'd rather not deal with live in the shell seafood. I got a rather severe
cut from shucking oysters, which really sucks since I despise oysters 🙂

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to
bake the first pound of them! The recipe comes from La Cucina and is not recommended for those on
a low cholesterol diet.

Venetian Scallops (Pettini alla Venisiana)

1 lb. sea scallops 1 small onion, minced 2 Tbs. butter
1/2 c. dry white wine 1 c. heavy (whipping) cream
1/2 tsp. nutmeg
1/2 c. seasoned fresh breadcrumbs
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400F degrees. Saute onion in butter until tender. Add scallops and gently cook
until liquid is evaporated, about 5 minutes.

Stir

Quoted message said:

in cream and nutmeg. Pour into a shallow baking dish. Blend together

fresh

Quoted message said:

breadcrumbs and cheese. Sprinkle evenly over the top. Bake about 15 minutes.

NOTE: do not overcook scallops; keep an eye on this dish. I serve this

with

Quoted message said:

angel hair pasta tossed with a little olive oil, garlic and dried basil. Although tomorrow night I
may just try it on a bed of deep fried spinach

🙂

Quoted message said:

Jill

Sidney said:

Please let us know about the food quality, service, and delivery. Out here in the Sonoran Desert
it is VERY hard to get fresh seafood.

When I went to the Netherlands, everyone thought I was a bit odd because I ate as much seafood as
I could hold :-D

Sid

Will do, Sid. I misspoke, however; they will ship tomorrow for arrival on Tuesday. I forgot today is
Sunday! In terms of customer service, I've already heard from them to confirm the order details and
to make sure someone will be here to accept delivery on Tuesday via FedEx. So far, service-wise,
it's promising 🙂 Now I can't wait to taste the scallops.

Meantime, in order to satisfy a craving for "seafood", I'll have to eat some freshwater fish.
Granted, you may have issues with that in the desert as well. I have some farm raised catfish
fillets in the freezer, as well as crawfish tail meat and shrimp. This is a recipe I duplicated
several years ago after eating it in a local restaurant. I even got confirmation from the chef that
I was on target with this.

Catfish Acadian

2 lbs. catfish fillets seasoned flour olive oil butter 1 small yellow onion, diced 3 cloves garlic,
diced diced bell pepper diced celery about 6 oz. crawfish tail meat 3-4 large chopped shrimp heavy
cream salt cayenne pepper

Lightly coat the fillets in seasoned flour and pan fry in butter melted in olive oil until just
tender. Plate and hold the fish in a warm oven. In another pan, saute the onions, garlic (or
shallots), bell pepper and celery in butter until tender. Add the crawfish and shrimp and cook until
just pink, then stir in some cream to make a smooth sauce. Season with salt and cayenne pepper to
taste. Pour the sauce over the plated fish and serve at once.

Jill

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anthony said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
> great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗
>
> I have a craving for some scallops and ran across this place online. Seems a decent price for
> large Alaskan scallops. Keep in mind I'm inland so good seafood in general is not easy to
> come by.
>
> Jill
>
I haven't used those guys. However I ordered oysters for Christmas from f2m.comf2m.comOpen ↗ and
was very pleased both with their responsiveness and the product I received. I notice that they
offer live scallops in the shell, (was that tautologous?), which presumably means they come with
the roe, which is hard to come by in the US.

Thanks for the feedback. I'd rather not deal with live in the shell seafood. I got a rather
severe cut from shucking oysters, which really sucks since I despise oysters 🙂

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to
bake the first pound of them! The recipe comes from La Cucina and is not recommended for those on
a low cholesterol diet.

Venetian Scallops (Pettini alla Venisiana)

1 lb. sea scallops 1 small onion, minced 2 Tbs. butter
1/2 c. dry white wine 1 c. heavy (whipping) cream
1/2 tsp. nutmeg
1/2 c. seasoned fresh breadcrumbs
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400F degrees. Saute onion in butter until tender. Add scallops and gently cook
until liquid is evaporated, about 5 minutes. Stir in cream and nutmeg. Pour into a shallow baking
dish. Blend together fresh breadcrumbs and cheese. Sprinkle evenly over the top. Bake about 15
minutes.

NOTE: do not overcook scallops; keep an eye on this dish. I serve this with angel hair pasta
tossed with a little olive oil, garlic and dried basil. Although tomorrow night I may just
try it on a bed of deep fried spinach 🙂

Jill

kilikini said:

(snip)

Quoted message said:

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to
bake the first pound of them! The recipe comes from La Cucina and is not recommended for those on
a low cholesterol diet.

This sounds basic and Yummy!

Quoted message said:

Venetian Scallops (Pettini alla Venisiana)

Jill, please tell us the outcome of your scallops. I'm very curious to know how it all turned out
and if the scallops were as good as expected!

Mahalo and Aloha - Hauoli Makahiki hou! - (Happy new year)

Kilikini

I'll let you know! My mistake, though, they ship tomorrow for delivery on Tuesday. So, dinner
Tuesday night!

Jill

Where in the Sonoran desert are you from??

"Sidney" <[email hidden]> wrote in message
news:zvDHb.83753$pY.48511@fed1read04...

Quoted message said:

Please let us know about the food quality, service, and delivery. Out

here

Quoted message said:

in the Sonoran Desert it is VERY hard to get fresh seafood.

When I went to the Netherlands, everyone thought I was a bit odd because I ate as much seafood as
I could hold :-D

Sid

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Anthony said:

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...
> great-alaska-seafood.comgreat-alaska-seafood.comOpen ↗
>
> I have a craving for some scallops and ran across this place online. Seems a decent price for
> large Alaskan scallops. Keep in mind I'm inland so good seafood in general is not easy to
> come by.
>
> Jill
>
I haven't used those guys. However I ordered oysters for Christmas from f2m.comf2m.comOpen ↗
and was very pleased both with their responsiveness and the product I received. I notice that
they offer live scallops in the shell, (was that tautologous?), which presumably means they
come with the roe, which is hard to come by in the US.

Thanks for the feedback. I'd rather not deal with live in the shell seafood. I got a rather
severe cut from shucking oysters, which really sucks since I despise oysters 🙂

I went ahead and ordered three pounds of sea scallops which will arrive tomorrow. Can't wait to
bake the first pound of them! The recipe comes from La Cucina and is not recommended for those
on a low cholesterol

diet.

Quoted message said:

Quoted message said:

Venetian Scallops (Pettini alla Venisiana)

1 lb. sea scallops 1 small onion, minced 2 Tbs. butter
1/2 c. dry white wine 1 c. heavy (whipping) cream
1/2 tsp. nutmeg
1/2 c. seasoned fresh breadcrumbs
1/2 c. freshly grated Parmesan cheese

Preheat oven to 400F degrees. Saute onion in butter until tender. Add scallops and gently cook
until liquid is evaporated, about 5 minutes.

Stir

Quoted message said:

in cream and nutmeg. Pour into a shallow baking dish. Blend together

fresh

Quoted message said:

breadcrumbs and cheese. Sprinkle evenly over the top. Bake about 15 minutes.

NOTE: do not overcook scallops; keep an eye on this dish. I serve this

with

Quoted message said:

angel hair pasta tossed with a little olive oil, garlic and dried basil. Although tomorrow night
I may just try it on a bed of deep fried spinach

🙂

Quoted message said:

Jill